Chèvre & Cranberry Stuffed Shiitake Mushrooms

Little Peruvian “Beak Peppers,” also known as Sweetie Drops, are making their way to our dinner plates adding a little punch of acid and mild heat. While roaming through the market this week, I came across two unusual ingredients and knew I had to create a dish that would use them both. The first was…

Crispy Saffron Jasmine Rice

A humble cup of white rice can be transformed into an addictively crunchy accent to a weeknight meal! I love rice. I often make a big pot of rice on the weekend and doll it out in various incarnations throughout the week. While my usual house rice is a nutty, brown, jasmine rice, I love…

Yankee Gumbo…

Not exactly “traditional” but this Northern version of the Southern classic is full of flavor! It is Vermont. It is winter. It is also Mardi Gras, the day of feasting and celebration before the beginning of Lent. I planned to make a gumbo for dinner tonight, and, as usual, had a difficult time finding some…

Loaded Macaroni & Cheese

Kid approved: A little healthier, and loaded with both vegetables and flavor! Every kid in my life has loved macaroni and cheese. Really, any combination of carb and cheese and they are happy, be it grilled cheese or cheese pizza! In our Vermont home that means macaroni and cheese from scratch using extra-sharp cheddar and…

Smelts with Lemon & Capers

Yes, these little New England natives have a funny name, and they don’t look like much more than a mouthful, but these mid-winter natives remain popular. Rainbow smelts are a saltwater fish that, like salmon, spawn in fresh water tributaries, particularly on the Maine coast. These little gems are an extremely popular target of ice…

A “New” New England Boiled Dinner

New England Boiled Dinner is a classic winter dish, although the protein used is a point of disagreement among many. This version avoids the argument completely. Ask a New Englander what is in a New England boiled dinner, and you will get a wide range of replies, and every one is considered to the THE…

Eggs in Purgatory

A spicy tomato base with its potato cousin studded throughout. A favorite of family and inn guests as well! You’ll find this dish throughout the mediterranean and mideast, referred to by many names, including “shakshouka” which is lots of fun to pronounce and seems to be on menus everywhere these days.  The dishes feature variations…

Cabbage and Carrots With Caraway

Under pressure, this nutritional side dish is made quickly (and without the aroma penetrating the entire house all day) Cabbage is a cheap New England staple vegetable. In the autumn, you can find heads larger than your own at the farm stands for little money, and the winter co-ops and CSAs offer these local treasures…

Socca with Garlic and Herbs

Quick and easy, this chickpea flatbread tastes like nothing else! This unique, crunchy chickpea pancake, hails from the south of France, a rustic Niçoise street food. Made simply with chickpea (garbanzo bean) flour, water, and olive oil, there are also versions of this dish in Italy. It is perfect in its simplicity, but that doesn’t…

Love Your Heart Chocolate Pudding

A Valentine treat that you can feel good about! Deep chocolate flavor, and no dairy! (You don’t need to reveal the secret ingredient!) It’s fun to make a special treat for your sweetheart on Valentine’s Day, but sometimes you don’t want to add all those extra fat and sugar grams to the diet just to…

Roasted Vegetables Make the Meal

Roasting vegetables enhances the flavor––who doesn’t love those caramelized edges? I love roasted vegetables, and I love the process of prepping and roasting them. From potatoes to Brussels sprouts, it is hard to think of any vegetable that doesn’t benefit from the added flavor and texture when roasting. I grew up in a time when…

Homemade Limoncello

Just three ingredients, and a flavorful lemony liquor is yours––well, in just a month or so! But it’s worth the wait! Picture this. Warm summer afternoon. You are sitting under a lush lemon tree in Tuscany, chatting with your friends, birds are singing, there’s a gentle breeze floating through the green countryside, and you are…

A Winter Vegetable Curry

              What produce do we have locally in Vermont right now? Roots, fresh greens, more roots, and frozen vegetables. But that’s a lot! The snow is piling up, and we need something to warm us up! The gardens are buried, most of the farm stands are closed, but we…

Dark Chocolate Raspberry Cake

This is an easy to make cake for Valentine’s Day, and you can modify it to please everyone, well, except for those rare folks who do not like chocolate! There are some flavor combinations that are always a hit: chocolate with orange, chocolate with mint, and chocolate with raspberry! This cake takes just one bowl,…

Homemade Hummus with Roasted Chickpeas

If you make it from scratch with dried chickpeas, this dip not only tastes better than what you find in the market, but it is quite economical as well. I love hummus. I always have some in my refrigerator and I use it for dips and as a spread on sandwiches or crackers. As delicious…

Pots de Crème

Transform dark (or white) chocolate, heavy cream, and a handful of other ingredients into a memorable dessert in no time at all! Pots de Crème are rich little pudding/custard desserts, and if made with dark chocolate, one of the nicest way to end a special meal, especially around Valentine’s Day.  It’s rich, so you will…